Company Description Chef Jasper is the first comprehensive food service for senior living powered by robotics, delivering precise, high-quality meals in long-term care and retirement residences. The company surpasses traditional one-size-fits-all menus by using batch cooking technology to provide greater variety and tailored options, including strict compliance for residents with dietary restrictions. A trained culinary team oversees end-to-end kitchen operations, including staffing, sourcing, menu creation, and audit-ready compliance. Chef Jasper’s budget-neutral model is designed so residences can access better food without increasing operating costs, while maintaining consistent standards and efficiency.
Role Description The Sous Chef role at Chef Jasper is a full-time, on-site position based in Valleyfield, QC. The Sous Chef supports the Head Chef and culinary leadership in daily kitchen operations, including food preparation, cooking, plating, and ensuring consistent quality and presentation for senior living residents. This position helps coordinate batch cooking processes, oversees kitchen staff during shifts, and ensures adherence to dietary requirements, food safety regulations, and audit-ready standards. The Sous Chef collaborates on menu execution, manages inventory and sourcing support, and assists with onboarding and training team members on standard operating procedures and technology-enabled workflows. The role also involves monitoring kitchen efficiency, identifying areas for improvement, and maintaining a clean, safe, and organized work environment.
Qualifications
- Professional culinary skills in food preparation, cooking techniques, and plating, ideally in institutional, healthcare, or senior living settings.
- Experience in kitchen operations, including staff coordination, shift supervision, and adherence to standardized processes.
- Knowledge of food safety, sanitation, HACCP principles, and dietary compliance (e.g., allergies, texture-modified diets, cultural and medical dietary needs).
- Ability to work with technology-enabled kitchen systems, including batch cooking equipment and basic kitchen management software.
- Strong organizational and time management skills, with the ability to prioritize multiple tasks in a high-volume environment.
- Effective communication and teamwork skills, with a collaborative approach to training and supporting kitchen staff.
- Relevant culinary education (e.g., culinary diploma or certification) or equivalent professional experience.
- Flexibility to work a variety of shifts, including evenings, weekends, and holidays, as required by resident dining schedules.
- Working proficiency in English; French language skills are an asset in the Montreal, QC environment.
- Commitment to providing respectful, dignified service to older adults and residents with diverse needs.
